This is one of my favorite cakes, It is rich and decadent and super easy to make. For the crust you can substitute with a cake layer instead by using :1/2 cup all-purpose flour 1/2 cup sugar 1/4 cup cocoa powder 1/2 teaspoon baking powder pinch of salt 1/2 cup yogurt 2 Tbs vegetable oil 1 egg *Tip: To easily cut cake, leave cake in springform pan; use hot dry knife to cut through top layer.

Ingredients

12 serv.

CRUST
cups chocolate cookies, crumbs*1 1⁄2
tablespoons unsalted butter, melted↗6
Mousse
lb semisweet chocolate, chopped↗1
tablespoons heavy whipping cream↗2
tablespoons unsalted butter, softened↗6
cup rum↗1⁄4
egg yolks↗6
cup granulated sugar↗1⁄2
cups heavy whipping cream↗1 1⁄2
TOPPING
ounces semisweet chocolate, chopped↗6
cup whipping cream↗3⁄4

Step-by-step instructions

1
Heat oven to 375°F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set.
2
Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate.
3
Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App